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Lemon Blueberry Cake | Also The Crumbs Please

Lemon Blueberry Cake | Also The Crumbs Please

This Lemon Blueberry Cake is a delightful dessert that combines the zesty flavor of lemon with the sweetness of blueberries. Moist, fluffy, and bursting with flavor, it’s perfect for any occasion, whether it's a birthday, afternoon tea, or a summer gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 9x13 inch cake pan
  • 1 cooling rack
  • 1 zester and juicer

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (115 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice (60 ml)
  • 1 cup buttermilk or plain yogurt (240 ml)
  • 1 ½ cups fresh blueberries (225 g)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the 9x13 inch cake pan with butter or non-stick spray.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In another large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
  • Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
  • Gently fold in the fresh blueberries with a rubber spatula, being careful not to break them.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
  • Serve as is or dust with powdered sugar or a simple lemon glaze, if desired.

Notes

Fresh blueberries can be substituted with frozen blueberries, but do not thaw them before adding to the batter.
For a lemon glaze, combine 1 cup powdered sugar and 2-3 tablespoons lemon juice until smooth, and drizzle over the cooled cake.
This cake can be stored in an airtight container for up to 3 days at room temperature.